Make It Now:

1. Set the Instant Pot to “Sauté.” Pour 1 tablespoon of the oil into the pot and heat until shimmery. Add the ground beef and cook, breaking up the meat as it cooks, for 2 minutes. Add the steak seasoning and 2 tablespoons of the maple syrup and stir to combine with the meat. Cook until the beef is no longer pink, 8 to 10 minutes more. Transfer the beef to a paper towel—lined plate and wipe out the pot.
2. Pour the remaining 1 tablespoon oil into the pot and heat until shimmery. Add the onion, carrot, garlic, vinegar, and Worcestershire. Cook, stirring, until the veggies are tender, 4 to 5 minutes. Press “Cancel.”
3. Return the beef to the pot and add the tomato sauce, tomato paste, and remaining 2 tablespoons maple syrup. Stir to combine.
4. Lock and seal the lid. Cook at high pressure for 5 minutes, then quick release the pressure. Taste and season with salt and pepper. (Freezer meal instructions begin here.)
5. Position the top oven rack about 6 inches below the broiler. Preheat the broiler.
6. Place the buns on a baking sheet with the insides facing up. Broil the buns for 1 to 2 minutes, until golden. Watch carefully so they do not burn.
7. There will be a lot of liquid in the mixture, so use a large slotted spoon to scoop it onto the toasted bun bottoms. Top each with a slice of cheese, cover with the tops of the buns, and serve.

Freeze For Later: Follow Step 1-3. Let the meat mixture fully cool, then freeze in a freezer bag or container. Freeze along with the buns and cheese slices to create a meal kit.

Prepare From Frozen: Thaw the meal kit. Rewarm the meat mixture in the Instant Pot on the Low slow cooker setting or in the microwave, stirring occasionally.